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Mrs. Deal's Oatmeal Chocolate Chip Cookies

After perfecting this recipe for many years I've decided to reveal my secrets. These oatmeal chocolate chip cookies are so very delicious. Many of my friends have asked me for the recipe. So, here it is!

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11/2 Cups of Chocolate Chips (Callebaut dark Belgian, see below for sources)
1 Cup Chopped or Whole Nuts (I like walnuts, pecans and macadamia nuts best)
1 Cup Large Shredded Unsweetened Coconut (see below for sources)
Directions
Preheat oven to 375 C. Use the top element or a convection oven. If using the top element, position the baking rack below the halfway line. This will prevent you from burning the bottoms of your cookies.
Mix all dry ingredients in a large bowl.
In a separate bowl cream butter and sugar. Stir the remaining wet ingredients into this bowl.
Now take your nuts and coconut and toast them lightly in the toaster oven (just long enough for them to change colour slightly or just until you can smell them). Do keep an eye on the nuts and coconut while you toast them, don't over cook!
Mix wet and dry mixtures together.
Finally add your chocolate chips, nuts and coconut.
Roll the batter into large balls about the size of a golf ball or slightly larger.
Flatten with a fork and bake for about 8 minutes.
I like to just keep a eye on them, once they are starting to brown on the edges, I take them out. Let cookies cool a bit before lifting them to a cooling rack.About Chocolate Chips

Don't just use any chocolate chips. If you want a dynamite cookie, use Callebaut dark Belgian chocolate chips. You can get them at the Bulk Barn here in Canada. They are expensive, but they are totally worth the expense. Also, the ingredients in the dark Callebaut chocolate chips are far superior than other store-bought brands; less sugar, more cocoa, no artificial stuff.